Balinese chicken shallots, Sambal matah ayam






On the other night dinner we enjoyed speed-roasted chicken that my husband brought from his hotel occasion so called “Speed-Roasted Dinner”, as the side dishes I made some boiled sweet corn, Butter-garlic long beans and cauliflower in white sauce. What I like the most is the taste of the roasted bird, aromatic and flavorsome, it was no doubt delicious!

The stuffing was mixture of bread crumbs and Italian herbs, oh I thought that was the most delicious roasted chicken I ever had. The overall flavour was just perfect to my taste.





I am so being inspired, knowing that I still have sufficient portion left-over just perfect for the lunch so I was thinking to starts all the fun.  

 For some reason, I thought of Sambal Matah *Balinese spicy side dish, Im bringing all the idea and wanted the creation would present to it best! Turn the classic dish into a unique signature dish and I’m literally come up with the recipe of Balinese Chicken shallots/Sambal matah ayam with my twist.
 

Somehow, I made this recipe idea with no fuss ingredients, you can always use store-bought roasted chicken, perhaps your own signature recipe roasted chicken or just simply pan-grilling the chicken, all are fine! 





Balinese Chicken shallots, Sambal matah ayam
Serves 4


Ingredients

400g roasted chicken
15 shallots (I use Indonesian shallots, they are tiny and tasty)
8 bird eye chillies
2 stalks lemongrass
3 tablespoons vegetable oil
1 teaspoon toasted shrimp paste (terasi,/belachan)
1 lime, substitute calamansi or limau lime (jeruk limo)
Sea salt, sufficient amount


Preparation
Shred the chicken, keep in small bowl
Peel shallots and rinse under cold running water. Thinly slice shallots and keep in a small bowl
Wash stalks lemongrass, remove the outer layer and take the white part only, finely slice and chop, keep in small bowl
Wash the chillies and thinly slice, keep in small bowl



Direction
In a bowl, place shredded chicken, shallots, lemongrass chilli and vegetable oil. Toss together to combine
Add toasted shrimp paste (terasi/belachan), and season with sea salt, mix well together with a wooden spoon.
Squeezed the lime, mix all up with a wooden spoon and make sure the mixture well combine
Garnish with lemon basil and serve immediately with steam rice






Comments

Unknown said…
what lovely photography and a perfectly presented dish. You do have loads of creativity and an eye for detail :)

Priya
60 Days to Christmas
26 October, 2012 22:49
schmetterlingwords said…
Lovely chicken salad. Yumm yumm :)
26 October, 2012 23:55
leaf (the indolent cook) said…
That looks sensational! Fresh and light, spicy and tangy. Love it.
27 October, 2012 00:09
Nami | Just One Cookbook said…
Whoa, gorgeous dish. Even though the colors are not lining up like rainbow, but I'm pretty sure you have all colors there. Such a pretty dish!
27 October, 2012 10:30
Reese@SeasonwithSpice said…
Ahh...This is the kind of meal I've been missing, Ira. I have managed to make similar dishes, but I have to compromise on the irreplaceable taste of belacan & the fruity sweetness of calamansi lime. Imagine adding some shredded torch ginger to the dish..And mango sago dessert as a side?!
28 October, 2012 00:06
Ira Rodrigues said…
This comment has been removed by the author.
28 October, 2012 07:54
Ira Rodrigues said…
@leaf (the indolent cook) Agreed and I die with the overall flavor, exotic! :)
28 October, 2012 07:56
Ira Rodrigues said…
@Nami | Just One Cookbook Thank you Nami, I love the you commenting, always describes beautifully ありがとう :)
28 October, 2012 07:59
Ira Rodrigues said…
@Reese@SeasonwithSpice Of course you can adding some ginger torch, that will be sensational and also you can replace the chicken with seafood as Balinese do call it as "Sambal Sari Segara"
28 October, 2012 08:03
kankana said…
Another gorgeous dish from you and another amazing styling. Love your work Ira!
02 November, 2012 03:07
Rowena | Apron and Sneakers said…
I would like to do this dish one day when I have some leftover roasted chicken. It looks so delicious.I'm wondering about the toasted shrimp paste. Is it dry? Not like the red, wet and pasty one?
02 November, 2012 05:47
Ira Rodrigues said…
@Rowena | Apron and Sneakers Yes that's the one, if i not mistaken that Filipino call it as Bagoong alamang.

Indonesian dried shrimp paste is made from fermented ground shrimp. It sun dried and sometimes sold fist-sized rectangular blocks in traditional market. Dried shrimp paste/Terasi should be toasted first before in used
02 November, 2012 07:51
Anonymous said…
Looks fantastic !
07 November, 2012 14:58
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